Everyone loves a good cupcake, but let's face it, they're sugar bombs. Okay for a special treat, but not really something you can serve up for dinner ... at least until now.
These taco cupcakes are as fun as they are delicious. I found the recipe over at Emily Bites and was immediately smitten. My family loves Tex-Mex food, and these are a great twist on taco night. The base is a won ton wrapper, and they're filled with ground beef, black beans, cheese, and all sorts of other yummy goodness. You can substitute chicken or tweak them otherwise to meet individual tastes too.
1 1/2 tsp chili oil (found near the Asian ingredients)
1/2 lb 95% lean ground beef
1 Tbsp taco seasoning
3/4 cup canned black beans, drained and rinsed
16 wonton wrappers (found in the produce section)
5 Tbsp + 1sp of queso dip or salsa con queso
1 cup chunky salsa
1 cup shredded Mexican cheese
Preheat the oven to 375. Lightly mist 8 cups in a muffin tin with cooking spray and set aside.
Heat chili oil in a sauté pan or large skillet over medium-high heat. Add the ground beef and taco seasoning and brown beef, breaking it up with a spoon. Add black beans and continue to cook, stirring occasionally, for a few minutes until warm.
Push a wonton wrapper into the bottom of each of the eight sprayed cups in the muffin tin. Spoon a teaspoon of queso dip into each wonton wrapper and spread across the bottom.
Follow by spooning some of the meat/beans mixture into each cup (using about half the total mixture) and then splitting 1/2 cup of the salsa evenly into each cup. Sprinkle about half the shredded Mexican cheese evenly over the top of each cup. Press another wonton wrapper on top and repeat the layering steps with the remaining ingredients.
Bake for 18-20 minutes until golden brown. Let cool 5 minutes before removing from muffin tin.
Image via Emily Bites